Hoppin John Rice And Black Eyed Peas Recipes

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.

Provided by ATM 67

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Hoppin' John -- Rice and Black-Eyed Peas image

Steps:

In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
Bring to a boil and then reduce heat to medium.
When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
Wait at least twenty minutes, WITHOUT PEEKING!
Don't do it. You'll loose precious heat and steam.
Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

Ingredients

1/2 lb bacon, cut in 1/2 inch pieces (I use a whole package)
1 medium onion, medium dice (a larger one is ok)
2 (15 ounce) cans black-eyed peas, with juice (1 qt if you cook your own peas)
2 cups uncooked rice
3 cups water
1/4 cup vegetable oil (for vegan)
2 teaspoons liquid smoke (for vegan)

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.

Provided by littleturtle

Categories Clear Soup

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

Hoppin' John Soup (Black-Eyed Peas and Rice) image

Steps:

In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
Add the water and bring to a boil.
Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
In a seperate pot, cook rice according to package directions.
Fry bacon, then add the celery and saute until it's clear.
When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
Bring to a boil, and taste for seasoning.
At this point it isn't necessary to continue cooking, but you can cook longer if desired.
Serve with cornbread.

Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3

Ingredients

1 1/3 tablespoons olive oil
1/2 tablespoon butter
3/4 onion, chopped
1/2 garlic clove, finely chopped
1 3/4 cups dried black-eyed peas
3/4 teaspoon thyme or 1/4 teaspoon dried thyme
11 cups chicken broth
3 cups water
1 cup rice
4 slices bacon, diced
1/2 cup celery, chopped
2 (8 ounce) cans carrots, sliced
1 (28 ounce) can stewed tomatoes, chopped
1/4 teaspoon Tabasco sauce
cumin, to taste
1 -2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

HOPPIN JOHN

Provided by Kardea Brown

Categories side-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Hoppin John image

Steps:

Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

Ingredients

2 cups dried black-eyed peas, rinsed
1 small piece smoked turkey or ham hock
Kosher salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced into 1/2-inch pieces
1 small red bell pepper, diced into 1/2-inch pieces
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 scallions, sliced

BLACK-EYED PEAS AND RICE

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

Black-Eyed Peas and Rice image

Steps:

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

Ingredients

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

VEGETARIAN HOPPIN' JOHN

Both of my daughters are vegetarians. I developed this simple recipe for them to let them enjoy Hoppin' John. It can be used as a base for additional ingredients according to personal preference. This recipe was submitted to the Harvard College Dining Services and was selected as a vegetarian option for the student dining halls.

Provided by plasticmsg

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 45m

Yield 6

Number Of Ingredients 6

Vegetarian Hoppin' John image

Steps:

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 49.4 g, Fat 5.7 g, Fiber 6.1 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 652.9 mg, Sugar 2.9 g

Ingredients

2 ½ cups vegetable broth
1 cup long grain rice
2 tablespoons olive oil
1 onion, chopped
2 (15 ounce) cans black-eyed peas, rinsed and drained
½ teaspoon Cajun seasoning

More about "hoppin john rice and black eyed peas recipes"

SOUTHERN BLACK-EYED PEAS AND RICE AKA HOPPIN JOHN

Add onion, peppers, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add …
From foodfidelity.com
Cuisine Southern
Category Side Dish
Servings 12
Calories 246 per serving

If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
Heat the oil in a large pot over medium heat. Add the smoked turkey and sauce for 2 minutes per side. Remove the wings and set aside.
Add onion, peppers, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute.

Hoppin John Rice And Black Eyed Peas Recipes

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.

HOPPIN JOHN

BLACK-EYED PEAS AND RICE

VEGETARIAN HOPPIN' JOHN

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